Turnover cake and method of making the same



Dec. 24, 1963 D. w; ENOCH ETAL TURNOVER CAKE AND METHOD OF MAKING THESAME Original Filed June 8, 1959 fnz/efli ors .Duard ZZZ Knock andfZzz/aadakkwell, 7'. M+Azw 6% Unite Sites Patented Dec. 24, 1963 3Claims. Cl. 107-54 This invention relates to a method of making turnovercakes such as are known in the trade as Boston cream cakes or pies, andincludes the provision of a novel pan therefor and product thereof.

Heretofore, in the making of such bakery products, made in circularpans, the cakes could not be aligned for the automatic deposit offilling thereon in a continuous stripe without having the filling dropbetween the abutting cake edges, due to the small region of contact ofthe circular cakes. Automatic deposit of the filling was therebypractically impossible. The present invention remedies this by the novelconcept of baking the cake in a pan having one end of rectangular shapeand another communicating end of partially circular shape. By this meansthe cake parts which are baked in the rectangular ends of the pan may bealigned on a conveyor belt, end to end, thereby providing a lineabutting contact between the cakes so that a stripe of filling may bedeposited on the end-to-end row of cake without a waste of the fillingbetween the latter. At the same time, the partially circular ends of thecakes may be folded onto the previously mentioned end to partially coverthe filling and presenting the appearance of a conventional turnoverbakery product with enough of the filling in view to make the productattractively appetizing.

The invention will be understood by reference to the accompanyingdrawings, showing an illustrative embodi ment thereof and method stepsemployed therewith, and in which drawings- FIGURE 1 is a fragmentaryplan view of a portion of a pan gang for practicing the presentinvention;

FIGURE 2 is an enlarged perspective view of one of the individual pansincluded in the pan gang of FIG.1;

FIGURE 3 shows a cake body baked in and to the shape of the pan of FIG.2, the cake body being shown sliced to make two duplicate halves;

{FIGURE 4 is a plan section of illustrative conveyor means with theduplicate halves similar to that shown in FIG. 3 aligned thereon, thisbeing a reduced view;

FIGURE 5 is a cross-section taken on the line 55 of FIG. 4;

FIGURE 6 is a view of the conveyor in a later position thereof in whichthe partially circular cake ends have been folded onto the rectangularends; and

FIGURE 7 is an enlarged perspective view of one of the completed cakes,enlarged as to FIGS. 4, 5, and 6 but on the scale of FIGS. 2 and 3.

Referring in detail to the illustrative construction and method stepsshown in the drawing, the numeral 11 indicates a frame for a gang ofcake pans 12 following the present invention. The pans 12 may besuitably secured together and to the frame 11 to make up the pan gang asis well known in the art and need not be here further described.

In accordance with the present invention, each pan 12 is of novel shapeor configuration having a rectangular end 13 and an arcuate or partiallycircular end 14, these ends communicating unrestrictedly. Therectangular end 13 is made up of a relatively long straight wall 15while the arcuate end 14 is in this instance made up of a semicircularwall 16. Between the walls 15 and 16 are the straight end walls 17, oneat each end of the straight side wall 15 and right-angularly relatedthereof, as at the approximately square corners 18, and merging into thearcuate or semi-circular wall 16 as at 19. The pan of course has theusual bottom 20, and the wall just referred to, for convenience ofconstruction and handling, have the overhanging margin 21 that iscontinuous about the pan. As shown in the drawing, and for reasons whichwill become clear as this description proceeds, the pan is relativelyshallow to produce a cake body having the relative dimensions shown inFIG. 3. To carry out the purposes of the invention, the straight endwalls 17 of the pan are approximately equal in length to the radius ofcurvature of the arcuate end 14.

A suitable quantity of cake dough to be baked is placed in each of thepans 12 of the gang 11, in any suitable manner which need not be heredescribed, and, after rising and baking, during which process the doughassumes the shape of the pan 12, the individual cake bodies are removedfrom the pans. Such a cake body is shown at 22 (FIG. 3), this cake bodybeing here indicated as having been sliced through at 23 by means whichis well known in the art and which need not be here further described.The slice 23, being in the plane of the somewhat flat cake body 22,makes two duplicate thin half cake bodies 24 and 25, these beingsymmetrically identical and both having the Shape of the pan 12.

Next, the cake bodies are placed, for example, on a movable conveyor 26,which is shown split longitudinally to have the parallel runs 27 and 28.Between the conveyor runs 27 and 28 is a divider or guide strip 29 thatpreferably moves with the conveyor 26, the guide strip 29 upstandingmedially and longitudinally therealong.

In placing the cake bodies 22 on the conveyor 26, the cake body halves24 and 25 are separated, the cake body half 24 in this instance beingplaced on the conveyor run 27 and the cake body half 25 on the conveyorrun 28. The cake body halves 24 have their straight ends 30, whichcorrespond to the straight ends 17 of the pan, abutted end-to-end alongone side of the conveyor divider strip 29, and, similarly, the cakehalves 25 have their straight ends 30 abutted end-to-end along the otherside of the conveyor divider strip 29 on the conveyor run 28. The halves24 and 25 are conveniently aligned transversely of the conveyor. Thelong sides 30a of the cake body halves are abutted against the dividerstrip 29, these sides corresponding to pan side 15.

The conveyor 26 may next be run under a filling container-dispenser 31(FIG. 5) that may be supplied with a suitable quantity of edible fillinggenerally of a sweetened creamy nature distinguishing in color andcharacter from the edible material of the cake body. In this instance,the conveyor is indicated as running in the direction of the arrow A.The filling dispenser 31 is shown located over the conveyor 26symmetrically straddling the divider strip 29. The dispenser is providedwith the customary dispensing openings in the lower face thereof, therebeing in this instance a pair of such openings as indicated at 32aligned transversely of the conveyor and from each of which the fillingis discharged as indicated at 33. It will be seen that the dischargeopenings 32 are separated to an extent just slightly greater than thethickness of the divider strip 29 so that the filling comes down ontothe cake halves simultaneously in a continuous stripe 34 for theconveyor run 27 and in a continuous stripe 35 for the conveyor run 28,the stripes 34 and 35 being separated by the divider strip 29 of theconveyor but each being closely adjacent thereto. It will be seen byreason of the rectangular abutting edges 30' of the cake bodies that thefiller stripes 34 and 35 do not fall between the cake bodies at anypoint. The stripes 34 and 35 are of a width, in each directiontransversely of the divider strip 29, so that they just cover therectangular ends of the cake body halves and stop transversely short ofthe point Where the curved ends of the cake bodies, corresponding to thecurved ends of the pans 14, begin. The filling is also kept away fromthe divider 29 and from the rounded corners of the cakes formed by therounded corners 18 of the pans, as at B (FIG. 4). This makes it feasibleand economical to apply the filling mechanically in a continuous stripeas just described.

Finally, at a later position on the conveyor 26, the ends of the cakebody halves corresponding to the arcuate end 14 of the pan are foldedover onto the rectangular ends of the cakes corresponding to therectangular ends 13 of the pan as seen in FIG. 6. This may be donemanually by an operator positioned on each side of the conveyor. Eachcake half body makes an integral cake 36 of the turnover or Boston creampie variety as illustrated in FIG. 7. The semi-circular layer of thecake provides the visual effect of a turnover. Furthermore, thesemi-circular layer only partially covers the cream filling so thatportions of the latter are visible as at 37 to add to the attractivenessof the cake as a rnerchandisable article.

An illustrative method and means having been described, it is to beunderstood that such changes may be made as fall within the scope of theappended claims Without departing from the invention.

This application is a division of application Serial No. 818,924, filedJune 8, 1959, and now abandoned.

We claim:

1. The method of making turn-over type cakes, characterized by the stepsof, baking a cake body in a pan having a first rectangular end and asecond end which is approximately a semi-circle, aligning said firstends touching end to end, spreading filling in a continuous stripe onsaid aligned first ends, and folding the second ends onto the first endsrespectively.

2. The method of making turn-over type cakes, characterized by the stepsof, baking a cake body in a pan having a first rectangular end and asecond end which is approximately a semi-circle, slicing through saidcake bodies respectively to form duplicate half bodies of the sameshape, aligning said duplicate half bodies in two rows with their firstends adjacent transversely and the first body ends of each row alignedin contactual end to end relationship, spreading filling in a continuousstripe on said aligned first ends of each row simultaneously, andfolding the second ends onto the first ends respectively.

3. A method of making turn-over type cakes, characterized by the stepsof, baking a cake body in a pan having at least one rectangular end,aligning said rectangular ends touching end-to-end, spreading filling ina continuous stripe on the said aligned rectangular ends, and foldingthe other end onto the rectangular end of the cakes respectively.

References Cited in the file of this patent UNITED STATES PATENTS748,052 Doggett Dec. 29, 1903 863,447 Rice Aug. 13, 1907 1,587,288 DoolyJune 1, 1926 1,814,485 Moss July 14, 1931 1,942,423 Henry Jan. 9, 19341,946,495 Jones Feb. 13, 1934 2,037,821 Prabell Apr. 21, 1936 2,135,342Jackson Nov. 1, 1938 2,495,132 Remco Jan. 17, 1950 2,535,319 RedingerDec. 26, 1950 2,747,521 Gardner May 29, 1956 2,759,433 Szadziewicz et alAug. 21, 1956 2,810,338 Dawson Oct. 22, 1957

1. THE METHOD OF MAKING TURN-OVER TYPE CAKES, CHARACTERIZED BY THE STEPSOF, BAKING A CAKE BODY IN A PAN HAVING A FIRST RECTANGULAR END AND ASECOND END WHICH IS APPROXIMATELY A SEMI-CIRCLE, ALIGNING SAID FIRSTENDS TOUCHING END TO END, SPREADING FILLING IN A CONTINUOUS STRIPE ONSAID ALIGNED FIRST ENDS, AND FOLDING THE SECOND ENDS ONTO THE FIRST ENDSRESPECTIVELY.